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Aged oranges and preparation method thereof

A production method and high-temperature steaming technology are applied in the field of food processing, and can solve the problems such as difficulty in controlling the number of fermented bacteria liquid, difficulty in controlling the aging quality of tangerine peel and citrus, and difficult controlling in natural environment conditions, and achieve the advantages of less mildew and specific gravity. Light, fast aging effect

Pending Publication Date: 2021-02-05
惠州非凡农业种养专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The citrus peel that has been aged for more than 3 years can be called tangerine peel. The traditional tangerine peel production has the following problems: ①Long aging time and low production efficiency; Affect product quality; ③ In order to prevent the pulp from rotting and affecting the quality of orange peel, the peel must be peeled off to make orange peel, and the pulp is removed. The production process is complicated, and discarding the pulp will cause huge waste
The sterilization and drying steps of this method need to be carried out under ultraviolet irradiation, which requires high equipment and complicated operation; the number of bacteria in the fermentation liquid is difficult to control, and the bacterial liquid is only sprayed on the citrus skin, and the pulp is only dried during the baking process. shrinkage, low degree of fermentation, and the overall aging quality of tangerine peel citrus is difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for making aged tangerines, comprising the following steps: taking Longmenian tangerines that do not use pesticides during the growth process, washing the whole fruit to remove impurities; steaming at a high temperature, the steaming temperature is 90°C, and the steaming time is 120 minutes; and drying at a constant temperature , the drying temperature is 50°C, the drying humidity is 20%, and the drying time is 60 minutes; steaming and drying are repeated alternately 31 times, and stored in a dry and cool place after taking it out, the ambient humidity is 50%, and the ambient temperature is 30 ℃, natural fermentation for 30 days, that is, old orange.

Embodiment 2

[0021] A method for making aged tangerines, comprising the following steps: taking Longmenian tangerines that do not use pesticides during the growth process, washing the whole fruit to remove impurities; steaming at a high temperature, the steaming temperature is 70°C, and the steaming time is 90 minutes; and drying at a constant temperature , the drying temperature is 20°C, the drying humidity is 20%, and the drying time is 30 minutes; steaming and drying are repeated alternately 33 times, and stored in a dry and cool place after taking it out, the ambient humidity is 30%, and the ambient temperature is 20 ℃, natural fermentation for 30 days, that is, old orange.

Embodiment 3

[0023] A method for making aged tangerines, comprising the following steps: taking Longmenian tangerines that do not apply pesticides during the growth process, washing the whole fruit to remove impurities; steaming at a high temperature, the steaming temperature is 80°C, and the steaming time is 100 minutes; and drying at a constant temperature , the drying temperature is 35°C, the drying humidity is 20%, and the drying time is 45 minutes; steaming and drying are repeated alternately 30 times, and stored in a dry and cool place after taking it out, the ambient humidity is 45%, and the ambient temperature is 25 ℃, natural fermentation for 30 days, that is, old orange.

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PUM

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Abstract

The invention belongs to the field of food processing. A preparation method of aged oranges comprises the following steps: taking whole oranges, cleaning to remove impurities, steaming at a high temperature, drying at a constant temperature, repeatedly and alternately performing steaming and drying for 30-33 times, taking out, storing in a shady, cool and dry place, and naturally fermenting for atleast 30 days to obtain the aged oranges. The preparation method disclosed by the invention can be used for aging the whole oranges, can effectively prevent the whole oranges from mildewing in the aging process, is simple, controllable in processing degree and high in production efficiency, and can effectively improve the aging quality of the aged oranges. The prepared aged oranges are complete in fruit shape, black brown inside and outside the aged oranges, light in specific gravity, hard in orange peel, clear in surface texture, mellow in orange fragrance and high in effective component content.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing aged oranges. Background technique [0002] Citrus is the fruit of Rutaceae Citrus tangerine and its cultivars. Citrus fruit is beautiful in shape, rich in nutrition, and the whole fruit is edible. Its dry and mature pericarp is called tangerine peel. Tangerine peel has the effects of regulating qi, invigorating the spleen, drying dampness and resolving phlegm. Aging of tangerine peel is the process of natural fermentation of tangerine peel. It is the main process of developing aroma, consolidating and perfecting varieties of tangerine peel. The unique quality and aroma of tangerine peel are formed during the fermentation process. Amino acids, sugars and other chemical components undergo natural oxidation, causing the formation of brown substances and the characteristic odor of Chen Xianfa. The quality of tangerine peel is closely rela...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/10
CPCA23L19/20A23L5/10A23L5/13A23V2002/00
Inventor 蔡瑞锦
Owner 惠州非凡农业种养专业合作社